Cranberry Mushroom Stuffing
|Barley malt sweetener||1 Teaspoon|
|Water||2 Cup (32 tbs)|
|Fresh cranberries/Thawed frozen cranberries||1 1⁄2 Cup (24 tbs)|
|Cinnamon orange poppy seed bread loaf||1⁄2|
|Unsalted butter||1 Tablespoon|
|Onion||1 Large, coarsely chopped|
|Chopped fresh sage/1 teaspoon dried sage||1 1⁄2 Tablespoon|
|Celery stalks||1 , cut into 1/4 inch dices|
|Small mushrooms||2 Pound, quartered|
|Egg||1 , beaten|
|Fat free skim milk||1⁄2 Cup (8 tbs)|
|Coarsely chopped pecans||1⁄2 Cup (8 tbs)|
In a mixing bowl, combine the barley malt sweetener, water, and honey.
Stir in the cranberries and let stand for 2 hours.
To make croutons, preheat the oven to 200° F.
Trim the crust off the bread and cut the bread into /2-inch cubes.
Spread the cubes in one layer on a baking sheet and bake for 3 to 5 minutes.
The croutons will become drier as they cool.
Melt the butter in a large skillet, add the onion, and saute over medium heat for 3 to 5 minutes.
Add the sage and celery and toss to combine.
Remove from the heat, add the mushrooms, and toss again.
Set aside to cool.
Mix together the egg and milk.
Strain the cranberries and discard the liquid.
In a large mixing bowl, toss the croutons with the onion-mushroom mixture.
Add the cranberries and pecans and toss again.
Add the egg mixture and toss for 30 seconds.
The stuffing is now ready to use.